Real Recipes From Real Home Cooks ®

blue velvet cake

(1 rating)
Recipe by
Heather Zarazinski
New Orleans, LA

A good friend of mine, who isn't very baking savvy, handed me the recipe and asked me to make this for her birthday. It was such a hit, that I now make it whenever fresh blueberries are in season. It's a fun twist on your traditional, every day red velvet cake.

(1 rating)
yield 8 -10
prep time 20 Min
cook time 30 Min
method Bake

Ingredients For blue velvet cake

  • CAKE
  • 1 1/4 c
    cake flour
  • 1 1/4 c
  • 11
    egg whites, room temperature
  • 2 tsp
    vanilla extract
  • 2 oz
    blue food coloring
  • 1 1/2 tsp
    cream of tartar
  • 1 Tbsp
    cocoa powder
  • 1/4 tsp
  • 1 1/2 c
    fresh blueberries
  • 10 Tbsp
    butter, softened
  • 16 oz
    cream cheese
  • 3 c
    powdered sugar
  • 4 tsp
    pure vanilla extract
  • 1 c
    fresh blueberries
  • 1/2 c
  • 1/4 c
  • 1 c
    blueberry fruit spread

How To Make blue velvet cake

  • 1
    Preheat the oven to 375 degrees Fahrenheit. In a medium-sized bowl, sift together the flour, 1/2 cup of the sugar, and the cocoa powder. In a large bowl, beat together the egg whites, vanilla extract, cream of tartar and salt until they begin to hold soft peaks. Then beat in the remaining 3/4 cups sugar and the blue food coloring until the mixture begins to hold stiff peaks, about 4 minutes or so.
  • 2
    Slowly fold in 1/4 cup of the flour mixture at a time. Use a spatula and take care not to stir the mixture, just keep folding until all of the flour mixture is incorporated. Pour one cup of blueberries into the batter and fold them in as well. Pour the batter into two well-greased 9-inch cake pans and bake in the oven for about 20-30 minutes.
  • 3
    While the cake is baking, make the Cream Cheese Frosting. Mix the cream cheese, vanilla and butter together until they are completely combined. Add the powdered sugar and mix until blended. Refrigerate for 15 minutes to help solidify the texture.
  • 4
    Once the cake is done, remove it from the oven and allow to cool for about 15 minutes. Shake the pan a little bit to loosen the grip of the cake, then place a plate on top of the pan and, wearing oven mitts, flip it over so that the pan is on the top and the plate is on the bottom. Gently remove the pan and place the plated cake layer in the refrigerator for 30 minutes. Repeat this process with the second cake pan as well.
  • 5
    While the cake layers are cooling, make the Blueberry Syrup. In a small saucepan, cook the blueberries, sugar and water over low heat for about 8 minutes, or until the sugar has completely dissolved, breaking the blueberries apart with the end of a wooden spoon when they begin to soften. Pour the mixture into a food processor, add the jam, and blend until the mixture is smooth. Pour into a serving bowl and place in the refrigerator to chill until serving time.
  • 6
    Once the cake layers and the frosting have finished cooling, place the bottom cake layer onto the display surface, (i.e. a cake stand or pretty plate that you will serve it off of), and begin evenly frosting the top of the bottom cake layer. Then, center the second cake layer on top of the bottom cake layer so that they line up perfectly. Now frost the sides and top of the cake so that the entire cake surface is frosted and no cake surface is visible through the frosting. Place 1/4 cup of the frosting in the center-top of the cake in a dollop. Take the remaining 1/2 cup of blueberries and arrange them on top of the dollop in the center of the cake. Serve at room temperature with a drizzle of blueberry syrup over each individual cake slice.